Next in the series of Egg Substitutes, its going to be with EnerG and Coconut milk in place of eggs in baking. So for today it's a vegan coconut muffin, with just the right amount of sweetness that it was perfect for a breakfast!

Though this can be completely baked with EnerG, I wanted to make it vegan and so used coconut milk instead of the regular milk. It was also a day when I was trying out couple of other bakes and I had to settle down with just enough muffins for us to enjoy.

As the other bakes were chocolates and even if it wasn't my boys would not have tasted these. So it was left to Konda and Athamma to give their verdict. Athamma was very excited to taste something that was just right for her. Konda said she might need a bit more sweet for her taste. I decided this is something I would bake if I am baking it for Diabetics.

Vegan Coconut Muffins with Ener G Egg Replacer

Ingredients Needed:

All purpose Flour - 3/4 cup

Baking powder - 1/4 tsp

Sugar - 2 tbsp

Salt a small pinch

Ener G - 1/2 tsp with 1 tbsp water

Coconut Milk - 1/2 cup + 2 tbsp

Oil - 2 tbsp

Coconut flakes - 2 tbsp

For topping

Granulated Sugar - 2 tsp

Roasted Coconut Flakes - 2 tsp

How to make Vegan Coconut Muffin

Extract thick coconut milk and keep it aside.

Grate fresh coconut and roast over hot pan till the moisture evaporates. You can even dry it in spurts of 30 secs in MW.

Slowly add coconut milk and get a smooth batter. Do not over mix. If need be, add extra coconut milk to get a dropping consistency.

Line a muffin tray and fill up to 3/4th. Top it with flakes and granulated sugar.

Bake in a pre heated oven at 185 C for 10 - 12 mins. Check for doneness and bake for 3 more mins if required.

Notes:

This cake has to be consumed fresh and can stay refrigerated for a day. The cake is mildly sweet and can be compensated with little more if needed. However the topping of granulated sugar takes care of it.

However Athamma felt it was perfect for her taste as she never takes direct sugar.